Starters

 

Blue lobster causa, candied pomelo and
coriander, celery roots mousseline

 

Pressed Landes foie gras, mango and tamarillos chutney,
biscuit with a hint of brioche

 

Cream of pumpkin, smoked burrata,
black truffle polenta croutons 

 

Quick-cooking, on toast, seasonal vegetables
ticks, aniseed carrot vinaigrette

 


 

Our main courses

 

Steamed striped mullet, iodine emulsion
and oyster leaves beignet

 

Saith/Pollock unilateral cooked, pearl barley risotto,
chiprones, shellfishes and Iberian chorizo

 

Marinated veal with orange and black garlic, cooked at
low temperature, heirloom/heritage vegetables

 

Slow-cooked chicken, pumpkin mousseline, chestnut
shavings, herbs and curry emulsion 

 


 

Our sweets
and desserts

 

White chocolate and mascarpone stick,
pineapple and clementines

 

Peruvian chocolate royale, crusty praline,
kumquat and Sichuan pepper coulis

 

Mango mousse, green tea espuma
and spicy crunchy biscuit